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Bulgur and Winter Squash Pilaf

Bulgur and Winter Squash Pilaf

By Calvin CoxNovember 11, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    45 minutes
  • Rating

Bulgar pilafs are popular throughout the Middle East, and this version, featuring hearty winter squash, combines the nuttiness of bulgur with the earthy sweetness of butternut squash. The grain and squash cook in about the same amount of time, so the dish comes together quickly in a single pot. A squeeze of lemon juice contrasts nicely with the sweet squash and raisins. If you like, garnish the pilaf with a handful of chopped mint to lend color and freshness. Be sure to use coarse bulgur, rather than finely ground; the hearty texture of coarse bulgur holds up well when cooked for a pilaf.

Ingredients
  • 4

    tablespoons extra-virgin olive oil, divided

  • 1

    pound butternut squash, peeled, seeded and cut into ½- to ¾-inch chunks (about 3½ cups)

  • 1

    medium yellow onion, chopped

  • Kosher salt and ground black pepper

  • 1

    cup coarse bulgur

  • ½

    cup raisins OR chopped dried apricots

  • ¾

    teaspoon ground cumin

  • ½

    teaspoon ground cinnamon

  • 1 ¾

    cups low-sodium chicken broth

  • 2

    tablespoons lemon juice

  • Optional garnish: Chopped fresh mint

Step 1

In a large pot over medium-high, heat 3 tablespoons oil until shimmering. Add the squash, onion, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until the squash and onion begin to brown, 6 to 7 minutes.

Step 2

Add the bulgur, raisins, cumin and cinnamon; cook, stirring, until fragrant, 1 to 2 minutes. Add the broth and bring to a simmer, then cover, reduce to medium-low and simmer until all of the liquid has been absorbed and the squash and bulgur are tender, 17 to 20 minutes. Remove from the heat, uncover, drape a kitchen towel across the pot and re-cover. Let stand for 5 minutes.

Step 3

Using a fork, fluff the bulgur mixture. Stir in the lemon juice and the remaining 1 tablespoon oil. Taste and season with salt and pepper. Serve warm or at room temperature.